Western appeal. [volume] (Saint Paul, Minn.) 1885-18??, 1887-07-02

covered are very likely Is become sun
burnt.
suBsoHMa ON NEW LAND.
Experiments repeated several years
in subsoiling on new land by Western
experiment stations fail to shSw any
benefit from the practice. The conclu-
sion is that new land does not need to
have its subsoil broken up, and may
possible even be injured thereby. In all
new land, full Of vegerable matter,
there are natural watercourses through
the subsoil. worked by passing water
along the lines Of decayed tree and
grass roots. The effect Of q subsoiler
must be to break up these natural under
drains, and if the soil is naturally COM
pact it soon becomes too wet. Even an
old land subsoiling often does as much
harm as good unless it is preceded or
accompanied by undertaking.
rRAMrL1Na OF CLOVER.
It is astonishing how easily clover is
kept down by little trampling. Walk
ing through it q few times in one track
while young makes q path plainly visi-
BILE for weeks or months after. The
grasses are much more hardy, and on
light soil seem to thrive rather better
for some trampling, as it presses the
soil close about their roots. This Isl one
OF the strong arguments against pastur-
ing clover. It is liked by allkinds Of
stock when made into hay, but in ear
" growth 1t has not nearly so much
sweetness as the grasses whose roots run
near the surface.
Il. A CHANCE.
Farmers who want good serviceable
horses can often secure them from street.
car companies in cities. The fast
travel on hard pavements soon Injuries
horses feet, The best only can be used
five or six years, while thousands are
turned off after 8 few months service
as not able to stand it. But these cast
off horses are not used up by any means.
Their feet and shoulders will possibly
need some care, but after two or three
weeks they may be put to work on the
farm and do good service at any farm
work for many years. Such horses are
generally much better than they look to
be, q state Of things that does not often
happen in a horse trade.
EGGS FOR MATCHING.
Asfar as possible eggs to be set should
have been laid only one or two days at
farthest. There is a loss of vitality if
theegg is even once thoroughly chilled
afteritis dropped. The increase yigor Of
chickens Matched from eggs set as soon
as laid will insure larger percentage
of chickens and smaller death rate
after they are Matched.
FOOD FOR CALVES.
Milk is the natural food for young cal
yes, and for those to be kept as cows
it is none the worst, but rather the
better, for being skinned. 1t does not
fatten SO much and the bulkiness Of
this kind of food distends the paunch
and thus gets the animal in the habit of
eating large quantity offood This
in milch COW is the trait most inn
portant in determining her value.
HOUSEHOLD HINTS.
Indian Loaf Take one pint Of sour
milk, one-haf pint of sweet milk, one
teacupful of molasses, one half teacup-
full of butter, two teaspoonfuls Of saler-
atus, one large teaspoonful Of salt,
three eggs, one pint of wheat -four and
one quart of Indian meal. Bake in a
deep tin basin in an oven Of the same
heat as for cake for. one and one-haf
hours. 8
Orange Snow One ounce of isinglass
dissolved in a pint of boiling
water; when it is dissolved strain
it and let it stand until it is
nearly cold; then mix with it the Juice
of six oranges and one lemon, the whites
OF three eggs, and sugar to taste; whisk
the whole together until it is white and
looks like a sponge; put it into mold
and turn it out the following day. Place
the mold on ice or in some very cold
place.
Beef Fritters These are very nice for
breakfast, and whom there is cold roast
beef or steak to use up they are an
agreeable change from hash. Chop the
meat very fine, make fritter batter Of
milk, flour and one egg; mix the meat
with it. Put large piece Of butter in
to a saucepan, lett melt, then drop the
batter into it from large spoon. Fry
until brown, season with pepper, salt,
and a little chopped parsley and few
drops Of lemon juice.
Jellied Chicken. Boil chicken un-
til the meat slips easily from the bones,
then reduce the liquor in which it has
been boiled to about one pint. Pick
off the meat in good pieces, TAX
ing out all the fat and bones. Skim
the fat from the liquor, add little but
ter, and pepper and salt to taste, and
one-half ounce Of gelatine. When the
gelatine is dissolved bring the liquor al
most to a boiling point, and then pour
it over the chicken. Season the liqnor
very highly, as the chicken absorbsI
much Of the flavor.
Spiced Bread. Sift into pan one
pound Of flour, put into a half pint Of
warm milk half pound of butter; stir